Gluten-free and vegetarian almond quiche
Quick recipe with Dr. Almond baking mix
Discover our quick recipe for a gluten-free and vegetarian almond quiche! With the Dr. With Almond baking mix you can create a delicious quiche that is both healthy and easy to prepare. Perfect for a quick dinner or a delicious brunch!
Quiche is a classic French cuisine that has been popular for centuries. The traditional Quiche Lorraine, which has its origins in the Lorraine region, consists of a savory shortcrust pastry filled with a mixture of eggs, cream, bacon and cheese. This versatile dish is often served as a main course and is perfect with a fresh salad or as part of a buffet.
In my gluten-free and vegetarian twist on the classic quiche, I chose an almond-based dough base from Dr. Almond decided. This baking mix allows you to prepare the dough quickly and easily without sacrificing the traditional taste and texture. Perfect for anyone who follows a gluten-free diet but still doesn’t want to miss the joy of a delicious quiche.
This gluten-free version is not only a healthier alternative, but also incredibly delicious. The almond base gives the dough a slight nuttiness that harmonizes wonderfully with the savory ingredients. Whether for a quick dinner, a brunch or a picnic – this vegetarian quiche is sure to please everyone and takes into account both gluten-free and vegetarian diets.
Preparation time: 75 minutes
INGREDIENTS
Ingredients for the dough (makes 1 quiche):
- 200 g Dr. Almond almond dough unsweetened
- 3 eggs
- 100 g butter (melted)
- 5 g salt (approx. 1 tsp)
- If necessary, up to 150 g of water
Ingredients for the filling:
- 4 eggs
- 150 g crème fraîche (or the vegan alternative Creme Vega)
- some freshly chopped parsley
- 1 pinch of nutmeg, grated
- 1 pinch of cayenne pepper
- 2-3 spring onions
- 1 pepper
- ½ zucchini
- 2 tbsp Bruschetta Toscana
- Ground salt and pepper
- 1 tbsp olive oil
PREPARATION
- Mix the baking mixture with salt, eggs, melted butter and water.
- Roll out in a baking pan lined with baking paper.
- The easiest way to shape and flatten the dough is with your hands.
- Bake in a preheated oven at 175°C for approx. 10 minutes.
- Cut zucchini, peppers and spring onions into small pieces.
- Fry the spring onions in the olive oil, add the zucchini and peppers and sauté for about 5 minutes. Season with salt and pepper and set aside.
- Mix eggs, crème fraîche and parsley and season with nutmeg, pepper, salt, cayenne pepper and the Bruschetta Toscana.
- Spread the vegetable mix onto the cake base. Pour the egg mixture on top.
- Bake in a preheated oven at 175°C with fan for approx. 40 minutes. Bake for about 10 minutes longer using top and bottom heat.
- Enjoy warm or cold.
I used vegan butter instead of animal butter.